[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Anthocyanin infused watermelon rind and its stability during storage

Ashwini Bellary, N. and Indiramma, A. R. and Maya, Prakash and Revathy, Baskaran and Navin, K. Rastogi (2016) Anthocyanin infused watermelon rind and its stability during storage. Innovative Food Science and Emerging Technologies, 33. pp. 554-562.

[img] PDF
Innovative Food Science and Emerging Technologies 33 (2016) 554–562.pdf - Published Version
Restricted to Registered users only

Download (2MB)

Abstract

Anthocyanins from Garcinia indica Choisy was impregnated in watermelon rind (WMR) through osmotic dehydration. The impregnation of anthocyanin was enhanced by application of pretreatments like vacuum and sonication (from 24 to 32 mg/100 g). Application of pretreatment during impregnation changes the tissue architecture of the WMR which helps in retaining the infusate during candy making process. The developed product fromWMR was highly acceptablew.r.t. texture, taste and appearance.Moisture sorption study indicated that theWMRproductwas quite stable at ambient temperature upto 75% RH. Storage of the sample in LDPE (low density polyethylene pouches) and PET/LDPE (Polyethylene terephthalate/low density polyethylene pouches) did not show any significant difference in moisture content, anthocyanin degradation, texture, taste and appearance of the product. The WMR product was stable for 90 days at ambient storage conditions. Industrial relevance: The knowledge provided by this work may be useful the development of new product (watermelon candy) fromwatermelon rind impregnated with anthocyanin. The extent and rate of infusion of anthocyaninwas enhanced by application of pretreatments like vacuumand sonication. The developed product had highly acceptable texture, taste and appearance. The product was quite stable at ambient temperature upto 75% RH in LDPE (low density polyethylene pouches) and PET/LDPE (Polyethylene therapthalate/lowdensity polyethylene pouches) pouches without significant difference in moisture content, anthocyanin degradation, texture, taste and appearance of the product. The WMR product was stable for 90 days at ambient storage conditions. This technique may be helpful in producing foods with enriched bioactive compounds, besides providing diversified products in terms of taste and nutrition.

Item Type: Article
Uncontrolled Keywords: Watermelon rind Anthocyanin Candy making Moisture sorption Low density polyethylene Polyethylene therapthalate
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Food Engineering
Food Packaging Technology
Fruit and Vegetable Technology
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Aug 2016 08:39
Last Modified: 25 Aug 2016 08:39
URI: http://ir.cftri.com/id/eprint/12258

Actions (login required)

View Item View Item